Spicy Jalapeño Gazpacho with Lime and Cilantro

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fiery Spanish cold soup with a kick of jalapeño, balanced by tangy lime and fresh cilantro, perfect for bold flavor lovers. This Spanish recipe (vegetarian), ready in about 20 minutes, pairs ripe tomatoes, cucumber, and jalapeño for a weeknight-friendly dinner. Each serving lands at about 130 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 Spanish cuisine 130 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups ripe tomatoes, diced
1 cup cucumber, diced
2 jalapeño, seeded and diced
1/4 cup red onion, finely diced
1 clove garlic, minced
1/4 cup extra virgin olive oil
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
1/2 teaspoon chili powder
to taste salt
to taste black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 4 cups diced ripe tomatoes, 1 cup diced cucumber, 2 seeded and diced jalapeños, 1/4 cup finely diced red onion, and 1 minced garlic clove. Stir to mix.
Step 2: In a blender or food processor, puree the mixture until smooth. Gradually add 1/4 cup extra virgin olive oil while blending until fully incorporated.
Step 3: Pour the gazpacho into a large bowl. Add 1 tablespoon fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/2 teaspoon chili powder. Stir gently to combine. Season with salt and pepper to taste.
Step 4: Cover and refrigerate for at least 1 hour. Serve chilled, garnished with additional cilantro and a squeeze of lime juice if desired.